Chicken Marengo | Hearty and Comforting

This chicken Marengo recipe is not only comforting and delicious but it can be on your table in a little over an hour!!

Some history about Chicken Marengo

My mom used to make this delicious recipe. I always thought it was her own creation. Little did I know that it was Napoleon Bonaparte’s chef who, after scrounging in a village for whatever ingredients he could get his hands on, came up with this recipe.

I’m pretty sure this isn’t the original recipe because rumor has it there were crayfish and eggs in that first iteration. The chef later perfected the recipe by adding mushrooms instead of the the crayfish. He also added wine.

It is said that this dish was named Chicken Marengo because it was first eaten by Napoleon after the Battle of Marengo. He liked the dish so much that he requested it be served after every battle.

Notice I said, “requested”. I’m sure Napoleon asked most politely.

During my research, I also learned that everything I just told you might be a myth; that perhaps a random chef in a restaurant somewhere made this to honor Napoleon’s victory. We will probably never know.

While Dutch oven and oil is heating up, put flour in shallow dish, dredge chicken in flour and place in pan. Brown legs first for 8 minutes, then remove legs and add floured boneless thighs and brown for 5 minutes. Remove from pan and put on a plate, set aside

Add onion, bell pepper and sauté for 5 minutes

Add mushrooms and garlic and sauté for another 5 minutes

Add wine and cook for 2 minutes

Add diced tomatoes, all the chicken, salt, tarragon and parsley

Let it come to almost a boil and then lower heat to a simmer and cook for 40 minutes

Plate with some pasta and a salad

Eat

Enjoy

Recipe Notes

This makes a big pot of Marengo - calorie count is just for the Marengo, not what you serve with it, so for a thigh and 1 1/2 cups of the gravy.

Tips:

Use a heavy large dutch oven as I feel it cooks more even than a metal stock pot

Try to buy organic chicken as it's tastier and antibiotic and hormone free

While you are sautéing the chicken, gather the rest of the ingredients

Use a dry white wine like a Sauvignon Blanc, not a sweet one like Cabernet

Dredge chicken pieces in just flour

Brown chicken in two phases. Start with legs as they take longer (8 minutes), then the boneless thighs (5 minutes)